scramble it up!

My main food phases all revolve around tofu. Ha! I bet you thought I’d say chocolate. Nope, good ol’ white and pasty tofu. I swear, I just can’t get enough.

Primarily, I tend to fall in and out of love with tofu ricotta. Well, never completely out of love, but we’ll eat so much, so often that I have to ricotta detox for awhile. I remember the first time I had it, the lovely Michelle from Herbivore had me sample some straight from her fridge and I inwardly panicked. “OMG! Cold, uncooked tofu! I can’t do this, I can’t do this!” I thought was a tofu lover at that point, but baked, stir-fried or sauteed! Of course I wasn’t going to blow my cool in front of some of the hippest vegans around, so I dipped a baby carrot in and braced myself. This stuff is awesome! So, time went on, recipes were adapted and I now have an official tofu ricotta habit.

My new tofu habit:

Okay, so there is nothing new about tofu scramble. But this particular incarnation, with sundried tomatoes, carrots, spinach and nutritional yeast, has been singing my name. I can’t get enough! And we’re polishing off the last bit of jam from last year (And I still haven’t canned anything yet this year- eek!), which is the perfect partner on the side. Breakfast, brunch or brinner- it’s on!

Well, that’s all she wrote. Bye!

Oh.

So…

You’re still reading.

You know I have something to say and so you’re going to wait it out and make me sweat until I break down, huh?

Okay, I give up.

I am officially up to my elbows in development for my next cookbook! YAYAYAYAYAY! I am terribly excited. The topic is still hush-hush at the moment, but I was hoping that I might be able to turn to you, my beloved readers, to see if anyone is interested in doing some recipe testing. I am looking for about 20 testers. If you would like to learn more, please EMAIL ME at nomblog {at} gmail {dot} com. All testers will be honored with their name in the acknowledgments, a free copy of the book, some other exclusive goodies that are in the works and my undying affection. Well, you all have the last part, but only testers get the tangibles! 😉 I’m hoping to get everyone signed up and on the private testing site by the end of the week, so drop me a line, eh?

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11 Responses to scramble it up!

I am thrilled to hear you’re working on your next book!
I don’t think I would make an ideal recipe tester for you since I am currently eating mostly raw but I look forward to hearing all about the development.

Another cookbook- how exciting! I go through food phases too. When I was around 16 and first learned to cook I went through a Thai phase. I made Thai food for dinner like 3x a week. My family probably wanted to kill me.

I love tofu ricotta too! I’m at the point where I will shove it into anything (including occasionally in my mouth, on a spoon). Also … I’m totally trained (well, self-taught) for cooking stuff and then eating it and then thinking about how much I like it, so I emailed you.

Hey Kris,
I am so pleased to hear that you’re working on a new book…….I bought myself your vegan baking book for Christmas and I LOVE it! I have quite a lot of vegan cake stalls at fairs, etc., and the Cranberry-lemon Oat Zing Bars have become a regular fixture. (I add a little shredded coconut, too.) http://www.flickr.com/photos/mamapiecake/4497851783/
Just wanted to let you know that I made the Peach Bundt Coffee Cake, but as I was short on time I made it into cupcakes. I also subbed walnuts for the pecans. Little chunks of peaches in the bottom of the cases, and the cases were so full that they turned out muffin-sized. They are spectacular!!! SO delicious and desirable!
Thank you for all your lovely recipes and wisdom. Best wishes to you. Liz x